Fermented plant-based yogurt alternatives in Switzerland: nutritional adequacy and fortification practices.

BACKGROUND: Global dietary guidelines increasingly advocate a shift toward plant-based eating patterns, paralleled by growing consumer demand for plant-based dairy alternatives. This study characterized the nutritional composition of fermented plant-based yogurt alternatives on the Swiss market and assessed the micronutrient implications of replacing dairy yogurt with these products. METHODS: A cross-sectional market survey of fermented plant-based yogurt and yogurt-like products was conducted across major Swiss retailers in 2025. Nutrient composition and micronutrient fortification were extracted from product labels. Substitution modeling using micronutrient data from the Swiss Food Composition Database, Swiss national consumption data, and national dietary reference values was applied to compare dairy yogurt with soy- and coconut-based alternatives. RESULTS: A total of 98 products were identified, dominated by soy- 36.6 % and coconut-based 26.8 % formulations. Soy-based products most closely approximated dairy yogurt in protein content while providing lower total energy and saturated fat, whereas coconut-based alternatives were more energy-dense, higher in saturated fat, and lower in protein. Only 18.4 % of products were fortified with micronutrients. Substitution modeling showed that 1:1 replacement of dairy yogurt with unfortified plant-based alternatives reduced intakes of calcium, iodine, phosphorus, zinc, vitamins A, B2, B5, and B12, while folate intake increased when soy-based alternatives were used. CONCLUSION: Fermented plant-based yogurt alternatives are widely available in Switzerland but vary substantially in nutritional composition, and limited fortification means these products are not nutritionally interchangeable with dairy yogurt. Achieving a nutritionally adequate shift toward plant-based alternatives will require improved fortification practices and evidence-based consumer guidance.